United States Department of Agriculture Center for Nutrition Policy and Promotion Home Economics Research Report Number 58 March 2008 Nutrient Content of the U.S. Food Supply, 2005
Nutrient Content of the U.S. Food Supply, 2005 H.A.B. Hiza L. Bente T. Fungwe Center for Nutrition Policy and Promotion U.S. Department of Agriculture Home Economics Research Report No. 58 March 2008 The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individual s income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA s TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer. Center for Nutrition Policy and Promotion/USDA
Contents Page No. Introduction 1 Developments in 2005 1 Availability of Macronutrients Fluctuated Over the Decade 1 Availability and Consumption of Calories on the Rise 1 Micronutrients Fluctuated Over the Decade 3 Fruits and Vegetables Play a Major Role in the Availability of Micronutrients 3 The Contribution of Other Major Food Groups to the Amount of Vitamins Available for Consumption 5 The Contribution of Other Major Food Groups to the Amount of Minerals Available for Consumption 7 Tables and Data 8 Other Available Data 9 Glossary 10 Tables 12 Nutrient Content of the U.S. Food Supply, 2005
Nutrient Content of the U.S. Food Supply, 2005 Introduction The U.S. Food Supply Series measures the amount of nutrients available for consumption on a per capita and per day basis. The Series, dating back to 1909, provides information on food energy and the energy-yielding nutrients protein, carbohydrate, and fat (total, saturated, monounsaturated, and polyunsaturated fatty acids), cholesterol, dietary fiber, 10 vitamins, and 9 minerals. The Nutrient Content of the U.S. Food Supply, 2005, estimates on the availability and percentage contributions of nutrients by major food groups. The data and trends presented in this report are invaluable for monitoring the potential of the food supply to meet nutritional needs; for examining relationships between food supplies, diet, and health; and for examining dietary trends of Americans. Additionally, estimates of nutrients in the food supply reflect Federal enrichment and fortification standards and technological advances in the food industry, as well as contribute to the Federal dietary guidance system. Developments in 2005 Availability of Macronutrients Fluctuated Over the Decade The major changes regarding food energy and macronutrients in 2005, compared with 1995, were related to kilocalories (calories), total fat, and monounsaturated fatty acids. In 2005, the total available kilocalories reached an all-time high of 4,000, on both a per capita and per day basis (table 1). Similarly, the availability of total fat reached a record high of 190 grams. Among the various fat components, monounsaturated fatty acids increased to 85 grams per capita and per day, the highest level over the decade. The amount of carbohydrate available dropped to the lowest level of 479 grams per capita and per day over the last decade, whereas fiber remained stable: between 24 and 25 grams. Protein increased to 115 grams per capita and per day. Availability and Consumption of Calories on the Rise More calories are available for consumption and Americans are consuming more calories than they did 10 years ago. The increase in the amount of calories available for consumption is due mainly to a 28-percent increase in the amount of fat contributing to caloric levels, from 148 to 190 grams per day during this period (table 1). Center for Nutrition Policy and Promotion/USDA 1
Although the total amount of kilocalories available for consumption increased, the amounts by which food groups contributed to kilocalories in the food supply fluctuated. The share of kilocalories from grains was 23 percent in 2005, compared with 25 percent in 1995 (table 4). age contribution of kilocalories from meat, poultry, and fish fluctuated throughout the decade but slightly increased from 14 percent in 1995 to 15 percent in 2005. However, the percentage contribution of kilocalories from dairy products generally decreased over the decade and showed a 2-percentage-point decrease from 1995 to 2005. The eggs, and the legumes, nuts, and soy group remained about the same during the decade. On the other hand, the vegetable group showed a small but steady decline in its contribution of kilocalories in the food supply, from 5 percent in 1995 to 4 percent in 2005 (table 4). The contribution of calories from fruit showed little variation over the decade, approximately 3 percent. The fats and oils group increased its share of calories, approximately 6 percentage points over the decade, whereas the sugars and sweeteners group showed a steady decline, about 2 percentage points. The major sources of carbohydrates, protein, fat, and their components contributing to calories fluctuated over the decade (tables 5-12). Grain products provided the highest percentage of carbohydrates (40 percent in 2005) (table 5) and were also the main source of dietary fiber (36 percent) during this period (table 6). The contribution of vegetables to fiber decreased by 3 percentage points, while miscellaneous foods reflected a 5-percentage-point increase between 1995 and 2005 (table 6). The meat, poultry, and fish group provided the largest share of protein in 2005 (42 percent), a 3-percentage-point increase from 1995 (table 7). In 2005, the fats and oils group provided 59 percent of total fats (table 8), a 6-percentage-point increase from 1995. Although butter and margarine showed a 1-percentage-point and 4-percentage-point decline, respectively, shortening, lard, beef tallow, and salad oils showed an increase in availability. Shortening increased the most since 1995, by 7 percentage points, probably the result of increased consumption of baked goods including pastries and cookies (table 8). The fats and oils group was the primary source of saturated fatty acids and showed a 9-percentage-point increase from 1995 to 2005. On the other hand, dairy products plummeted by 8 percentage points in 2005, compared with 1995 (table 9). 2 Nutrient Content of the U.S. Food Supply, 2005
Similarly, the fats and oils group continued to be the leading contributor of monounsaturated fatty acids and showed a 6-percentage-point increase from 1995 to 2005. This rise in the last decade was due mainly to an increase in the availability of shortening (table 10). During this period, the fats and oils group also contributed about three-fourths (71 percent) of the total polyunsaturated fatty acids (table 11), which was mainly the result of the increased use of shortening, which reflected increased consumption of baked goods. For cholesterol, the meat, poultry, and fish group increased by 3 percentage points. On the other hand, the dairy group decreased by 3 percentage points in 2005, compared with 1995 (table 12). Micronutrients Fluctuated Over the Decade For vitamin A (RAE), carotene, and ascorbic acid (vitamin C), the amount available for consumption declined by 19 percent, 12 percent, and 8 percent, respectively, from their 1995 levels (table 2). The amount of niacin, vitamin E, folate DFE, and vitamin B 12 available for consumption increased by 6 percent, 32 percent, 117 percent, and 6 percent, respectively, from their 1995 levels. Meanwhile, thiamin, riboflavin, and vitamin B 6 showed a slight fluctuation of about 4 percent during this period. Generally, the amount of most minerals available for consumption, on a per capita and per day basis, indicated a small upward trend between 1995 and 2005 (table 3). Selenium increased 16 percent; zinc, 7 percent; iron, 5 percent; magnesium, 3 percent; phosphorus, 2 percent; and potassium, 1 percent from 1995 to 2005. The amount of calcium and sodium available for consumption decreased between 1995 and 2005: by 3 and 2 percent, respectively, whereas the amount of copper available for consumption remained unchanged. Fruits and Vegetables Play a Major Role in the Availability of Micronutrients Both fruits and vegetables are major sources of micronutrients (vitamins and minerals). In the U.S. food supply, the vegetable group was the second leading source of vitamin A in both 1995 and 2005 (26 and 27 percent, respectively) (table 13). The availability of vitamin A and carotene (table 14) is due to darkgreen and deep-yellow vegetables, such as broccoli and carrots, and to the revision of the miscellaneous vegetable composites that resulted in a different, more reflective mix of these nutrients. Between 1995 and 2005, vegetable sources of carotene, vitamin E, thiamin, niacin, vitamin B 6, and folate dropped, whereas vegetable sources for vitamin A, vitamin C, and riboflavin increased (tables 15, 17, 19, 20, 21). Center for Nutrition Policy and Promotion/USDA 3
The contribution of vitamin C from fruits and vegetables in the food supply was consistent: around 88 percent between 1995 and 2005. In particular, citrus fruits (26 percent) and white potatoes (15 percent) were the largest contributors of vitamin C to the fruit and vegetable groups. Also, the availability of both darkgreen and deep-yellow vegetables and tomatoes increased over this period (table 16). Fruits and vegetables provided approximately 12 percent of thiamin in the food supply between 1995 and 2005 (table 17). The contribution of riboflavin from fruits and vegetables was stable during this period, about 2 and 6 percent for fruits and vegetables, respectively (table 18). From 1995 to 2005, fruits contributed about 2 percent to the total amount of niacin that was available, whereas contributions by vegetables decreased, from 11 to 10 percent, respectively (table 19). After grain products, vegetables were the second leading source of total folate (and folate DFE), accounting for nearly 23 percent of the total folate in the food supply in 1995, but dropping by almost 50 percentage points in 2005. A corresponding decrease in contribution occurred from the fruit group, with a decrease from 10 to 6 percent of total folate and from 9 to 5 percent of folate DFE from 1995 to 2005, respectively (tables 21 and 22). After meat, the second leading source of vitamin B 6 was vegetables. The contribution of vitamin B 6 from vegetables declined, however, between 1995 and 2005. This decline was attributable mainly to a decrease in the availability of vitamin B 6 from white potatoes (table 20). The contribution of minerals from fruits and vegetables suggests a fluctuation over the decade. Contributions of fruits to calcium, phosphorus, iron, potassium, selenium, and zinc remained about the same throughout the decade (tables 24, 25, 27, 30, 32, and 28). While the contribution of fruit to magnesium (6.1 and 5.9 percent) and copper (6.1 and 5.9 percent) varied slightly between 1995 and 2005, respectively, there was a slight decrease overall in these nutrients (tables 26 and 29). The contribution of sodium from fruits did not vary much over the decade (table 31). 4 Nutrient Content of the U.S. Food Supply, 2005
In general, the contribution of minerals from all sources indicated a fluctuation over the decade, with increased contribution by 2005 (tables 24-32). Vegetable contribution to calcium remained about the same over the decade, at about 7 percent (table 24). Vegetables and fruits combined contributed about 9 percent of calcium during this period (table 24). Between 1995 and 2005, respectively, the contributions of vegetables to minerals mainly decreased: phosphorus (from 8.0 to 7.4 percent), iron (from 10.2 to 9.4 percent), potassium (from 27.2 to 25.8 percent), sodium (from 29.8 to 27.1 percent), selenium (from 2.6 to 2.2 percent), zinc (from 6.6 to 5.8 percent), magnesium (from 14.7 to 13.3 percent), and copper (from 18.6 to 16.6 percent) (tables 25-32). In 2005, total vegetables were the key contributors of potassium (26 percent) (table 30). The contribution of vegetables to iron decreased during this decade (table 27). With the increase in processed potato and tomato products over the years, total vegetable contributions of sodium to the food supply provided more than a quarter of the total sodium availability during 1995-2005 (table 31). The Contribution of Other Major Food Groups to the Amount of Vitamins Available for Consumption The leading contributor of vitamin A from 1995 to 2005 was the meat, poultry, and fish group, which increased by 6 percentage points (table 13). The dairy group was the third leading source of vitamin A, despite a decrease in contribution from 21 percent in 1995 to 16 percent in 2005. This was likely due to decreased use of dairy foods, such as yogurt and frozen desserts (table 13). There was a drop in all sources of vitamin E, with the exception of fats and oils (table 15). In 2005, the available vitamin E in the U.S. food supply reached its highest level of 21 milligrams (mg) (table 2), up 32 percent from 1995. This change reflects the increased use of shortening and cooking oils over this period. In 2005, the level of vitamin C in the food supply was 115 mg per person per day, which was 8 percent lower than the 125 mg per capita and per day in 1995 (table 2). Besides fruits and vegetables, the contribution of vitamin C by other food groups mainly decreased or remained the same (table 16). The grain group was the main contributor of thiamin, riboflavin, and niacin. These contributions reflect the enrichment and fortification of flour and cereal with these nutrients (tables 17-19).
In 2005, the meat, poultry, and fish group provided more than one-third of the total available vitamin B 6 (table 20). As expected, the meat, poultry, and fish group is the primary contributor of vitamin B 12, providing about three-fourths of the total vitamin B 12 in 2005 (table 23). The highest level of folate DFE was 927 micrograms (mcg) per capita per day in 2000, which was mainly due to additional grain fortification, a 1998 mandate (table 2). Box 1. Brief Description of the U.S. Food Supply Series The U.S. Food Supply Series reports data on the food available for consumption or the disappearance of food into the marketing system. Food consumption, on the other hand, refers to food and beverages actually consumed. The U.S. Food Supply Series provides data on the availability of foods, on the national level, for about 400 basic commodities, from production to end uses. Thus, the food available for human use reflects what remains after the deduction of exports, industrial uses, farm inputs, nonfood uses, and end-of-year inventories. The nutrient content of the U.S. Food Supply Series is calculated by using food availability data from the Economic Research Service of the U.S. Department of Agriculture and information on the nutrient composition of foods from the Agricultural Research Service of the U.S. Department of Agriculture. Other specific data used in the determination of the nutrient content of the U.S. Food Supply Series consists of fish and seafood data obtained from National Marine Fisheries Service of the National Oceanic and Atmosphere Administration, duck and geese data obtained from the U.S. Fish and Wildlife Service of the U.S. Department of the Interior, and on harvested game data from the 50 States. Estimates of per capita consumption for each commodity (in pounds per year) at the retail level are multiplied by the amount of food energy and each of 27 nutrients and dietary components in the raw edible portion of the food. Results for each nutrient from all foods are totaled and converted to amount available for consumption on a per capita and per day basis. Estimates of the nutrient content of the food supply exclude nutrients from any inedible parts of foods, such as bones, rinds, and seeds but include nutrients from parts of foods that are edible but not always eaten, such as the separable fat on meat. With the exception of canned fruits and vegetables for which nutrient data account for losses during processing, estimates of the food available for consumption include nutrients that may be lost during processing, marketing, or cooking. 6 Nutrient Content of the U.S. Food Supply, 2005
The Contribution of Other Major Food Groups to the Amount of Minerals Available for Consumption Calcium per capita and per day fluctuated over the decade but decreased from 980 mg in 1995 to 950 mg in 2005 (table 3). The primary sources of calcium available in the food supply have remained the same over the decade. Dairy products contributed almost three-fourths of the calcium in the food supply. Despite the decreased contribution of calcium from whole and lowfat milk, the contribution from cheese increased during this period (table 24). The third highest contributor of calcium was from grain products, which remained somewhat stable, providing 5 percent of total calcium between 1995 and 2005. Dairy products contributed about one-third of the total phosphorus to the food supply (table 25). The percentage contribution of phosphorus from dairy products fluctuated slightly over the decade but dropped by 3 percentage points. From 1995 to 2005, the meat, poultry, and fish group contributed about 24 percent of the total phosphorus, with a 3-percentage-point increase in 2005. Grain products provided about 20 percent of phosphorus during this time. The contribution of dairy products to magnesium decreased from 16 percent in 1995 to 14 percent in 2005, mainly attributable to the decreased availability of fluid milk and frozen dairy products (table 26). The predominant source of iron in the food supply is grain products primarily due to fortification. In 1995, grain products accounted for an average of 52 percent of the iron in the food supply, but this amount decreased by approximately 50 percent in 2005 (table 27). Zinc levels increased in the food supply, from an average of 15 mg per capita and per day in 1995 to an average 16 mg per capita and per day in 2005 (table 3). In both 1995 and in 2005, the meat, poultry, and fish group was the lead contributor of zinc in the food supply (37 and 41 percent, respectively) (table 28). Grain products were the second most important contributor of this nutrient (27 and 25 percent, respectively) in 1995 and in 2005. Copper levels remained the same during 1995-2005 at 2 mg per capita and per day, whereas availability of potassium fluctuated between 3,800 and 3,820 mg per capita and per day between 1995 and 2005 (table 3). Center for Nutrition Policy and Promotion/USDA 7
Food supply per capita estimates for sodium fluctuated over the decade, ranging from 1,290 to 1,270 mg per day (table 3). Higher sodium levels are partly due to the increased consumption of cheese (table 31). With the exception of canned vegetables and cheeses, sodium estimates in the food supply do not account for sodium added in processing; thus, sodium values are underestimated. Over the decade, the dairy group as the primary contributor of sodium has provided about one-third of the total sodium in the food supply, mainly because of cheese consumption, which provided about half of the sodium contribution from dairy. Selenium showed a rapid increase throughout 1995-2005 with its highest level of per capita at 184 micrograms per day (table 3). The grain group which was the main contributor of selenium in the food supply, provided about 40 percent during this period. The meat, poultry, and fish group was a secondary source of selenium, providing 29 percent in 2005 (table 32). Tables and Data Tables in this report provide data on the amount of nutrients available for consumption on a per capita and per day basis. Tables show data for kilocalories and 27 nutrients and dietary components. Food availability and nutrient trends are compared by major food groups and by nutrients. Data for 1909 through 1969 are collapsed by decade. For 1970 through 1974, data are grouped in 5-year increments. To facilitate emphasis on the most recent data, 1995 through 2005, data are presented by individual years. Tables for the above classifications, and with more detail than is given in this report, can be obtained by contacting USDA s Center for Nutrition Policy and Promotion at (703) 305-7600. 8 Nutrient Content of the U.S. Food Supply, 2005
Other Available Data The Interactive Food Supply allows users to query data on the availability of food and nutrients and presents the data in table format. Query functions of the Interactive Food Supply, at www.cnpp.usda.gov, are listed in the box. Box 2. Query Functions of the Interactive Food Supply Center for Nutrition Policy and Promotion/USDA 9
Glossary Alpha-tocopherol (ATE) The most active component of the vitamin E complex is alpha-tocopherol. This organic substance is a powerful antioxidant in the lipid phase of the human body, thus alpha-tocopherol acts as a vitamin (vitamin E) and as an essential antioxidant. Its function as an antioxidant plays a crucial role in health outcomes. Dietary Folate Equivalent (DFE) Dietary Folate Equivalent (DFE) is a method of measuring folate in response to changes in folate reporting as recommended by the National Academy of Sciences, Institute of Medicine. The use of DFE takes into account the greater bioavailability of synthetic folic acid compared with folate that occurs in food. In 1998, with the folate fortification of cereal products, levels of total folate and folate DFE both increased as expected, but levels for folate DFE are about 30 percent higher than that for total folate. Food Consumption Food consumption refers to food and beverages actually consumed. There are various methods of estimating food consumption. These data are usually collected via dietary recall methods, and then reported through food surveys such as the National Health and Nutrition Examination Survey (NHANES). Food balance sheets such as the method used for the food supply data have also been used to estimate food consumption patterns. Generally, these methods have been used to inform, monitor, and evaluate nutrition policies. Macronutrient Macronutrients are nutrients that provide calories or energy and are needed in large amounts. They include carbohydrate, protein, and fat. Micronutrient Micronutrients are essential for life and are distinct from macronutrients in that they are only required in minuscule amounts. They include vitamins and minerals. 10 Nutrient Content of the U.S. Food Supply, 2005
Nutrient Food Availability Data Data are compiled by USDA s Center for Nutrition Policy and Promotion (CNPP), which uses data from ERS on the amount of food available for consumption together with data on the nutrient composition of foods obtained from USDA s Agricultural Research Service (ARS) to estimate the amounts of food energy and 27 nutrients and food components available for consumption per capita per day in the U.S. food supply. Retinol Activity Equivalent ( RAE) Retinol Activity Equivalent (RAE) is now the unit used for expressing vitamin A activity. The RAE and its conversion factors, as applied to retinol and provitamin A carotenoids, are based on recent studies, which show that the conversion of provitamin A carotenoids to retinol is only half as great as previously thought. Center for Nutrition Policy and Promotion/USDA 11
Table 1. Food Energy and Macronutrients per Capita and per Day in the U.S. Food Supply, Selected Years Food energy Carbohydrate Fiber Protein Fat Saturated Monounsaturated Polyunsaturated Cholesterol Year (kcal) (g) (g) (g) (g) fatty acids (g) fatty acids (g) fatty acids (g) (mg) 1909-19 3,400 487 28 96 120 50 47 13 440 1920-29 3,400 478 26 92 127 54 49 15 470 1930-39 3,300 452 25 89 129 55 50 15 450 1940-49 3,300 431 24 98 138 56 54 18 510 1950-59 3,100 391 20 93 138 55 55 19 500 1960-69 3,100 383 18 93 143 54 56 22 470 1970-74 3,200 392 19 98 145 50 58 26 450 1975-84 3,200 400 20 97 146 49 59 29 420 1985-94 3,500 453 23 106 153 50 64 31 410 1995 3,600 482 24 109 148 48 63 31 400 1996 3,600 491 25 110 147 47 63 30 400 1997 3,700 494 25 109 146 46 62 31 400 1998 3,700 495 25 110 148 48 63 30 410 1999 3,700 499 25 112 153 49 65 32 420 2000 3,900 498 25 112 173 54 76 36 420 2001 3,900 492 25 111 172 53 76 36 410 2002 4,000 486 24 110 184 56 81 39 420 2003 3,900 483 25 111 183 56 81 39 420 2004 3,900 483 25 112 179 55 79 39 420 2005 4,000 479 25 115 190 59 85 37 430 12 Nutrient Content of the U.S. Food Supply, 2005
Table 2. Vitamins per Capita and per Day in the U.S. Food Supply, Selected Years Vitamin A (RAE) Carotene Vitamin E Vitamin C Thiamin Riboflavin Niacin Vitamin B 6 Total folate Folate, DFE Vitamin B 12 Year (ì g RAE) (ì g)) (mg ATE) (mg) (mg) (mg) (mg) (mg) (ì g) (ì g) (ì g) 1909-19 1,040 430 7.7 95 1.5 1.8 18 2.1 309 313 7.8 1920-29 1,090 470 8.5 100 1.5 1.8 17 2.0 305 308 7.6 1930-39 1,070 510 9.2 104 1.4 1.8 16 1.9 309 313 7.2 1940-49 1,210 510 10.3 112 1.9 2.3 20 2.0 325 328 8.6 1950-59 1,140 410 10.6 98 1.8 2.3 20 1.8 297 299 8.6 1960-69 1,150 390 11.7 93 1.9 2.2 20 1.8 284 285 8.9 1970-74 1,240 550 13.5 108 2.1 2.4 23 2.0 306 313 9.3 1975-84 1,240 600 14.6 116 2.5 2.7 27 2.1 345 374 8.4 1985-94 1,230 650 16.5 122 2.8 2.9 31 2.4 376 409 8.0 1995 1,270 750 16.2 125 2.9 2.9 31 2.4 382 411 8.0 1996 1,290 800 16.1 130 3.0 2.9 32 2.4 384 414 8.0 1997 1,300 850 16.3 130 3.0 2.9 32 2.4 382 412 7.8 1998 1,240 710 16.2 131 3.0 2.9 32 2.4 697 913 8.0 1999 1,250 700 17.0 130 3.0 2.9 33 2.5 704 919 8.0 2000 1,260 710 19.8 131 3.0 2.9 33 2.5 707 927 7.9 2001 1,080 680 20.2 120 3.0 2.9 32 2.4 693 908 7.9 2002 1,070 660 21.3 115 2.9 2.8 32 2.4 681 891 7.9 2003 1,070 680 21.3 119 2.9 2.8 32 2.4 688 900 7.9 2004 1,080 680 21.1 118 2.9 2.8 32 2.4 686 898 8.0 2005 1,030 660 21.4 115 2.9 2.8 33 2.5 682 893 8.5 Center for Nutrition Policy and Promotion/USDA 13
Table 3. Minerals per Capita and per Day in the U.S. Food Supply, Selected Years Calcium Phosphorus Magnesium Iron Zinc Copper Potassium Sodium Selenium Year (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (ì g) 1909-19 740 1,440 380 13.7 12.8 1.9 3,880 920 159.1 1920-29 810 1,430 370 13.0 12.1 1.9 3,810 1,010 150.0 1930-39 850 1,410 360 12.7 11.5 1.8 3,770 1,020 142.4 1940-49 990 1,570 380 14.9 12.5 1.9 4,040 1,160 143.7 1950-59 950 1,490 340 14.6 11.9 1.7 3,670 1,200 135.0 1960-69 910 1,470 330 14.9 11.9 1.6 3,500 1,270 128.0 1970-74 960 1,550 340 16.2 12.8 1.7 3,630 1,270 122.5 1975-84 920 1,520 350 17.7 13.9 1.8 3,560 1,260 135.2 1985-94 970 1,660 390 22.3 15.1 2.0 3,770 1,300 150.7 1995 980 1,680 390 22.9 15.2 2.0 3,800 1,290 158.8 1996 990 1,690 400 23.2 15.1 2.0 3,870 1,280 162.7 1997 980 1,680 390 23.1 14.8 2.0 3,840 1,280 163.0 1998 980 1,690 400 23.4 15.1 2.0 3,860 1,260 176.5 1999 990 1,710 400 23.8 15.5 2.1 3,910 1,270 177.3 2000 990 1,720 400 23.8 15.4 2.1 3,910 1,280 178.5 2001 980 1,690 400 23.5 15.2 2.0 3,820 1,240 180.1 2002 970 1,680 390 23.4 15.2 2.0 3,760 1,320 181.7 2003 980 1,690 400 23.6 15.2 2.0 3,810 1,300 185.1 2004 990 1,710 400 23.7 15.4 2.1 3,840 1,250 185.1 2005 950 1,720 400 24.1 16.2 2.1 3,820 1,270 184.4 14 Nutrient Content of the U.S. Food Supply, 2005
Table 4. Food Energy Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 13.3 0.9 0.6 14.7 5.1 0.8 0.6 2.1 8.5 1.8 2.3 37.5 1920-29 12.9 0.9 0.5 14.3 5.6 0.7 0.7 2.8 9.7 1.9 2.4 32.0 1930-39 12.5 0.9 0.5 13.9 5.9 0.6 0.8 3.3 10.6 1.8 2.8 29.3 1940-49 14.6 1.2 0.5 16.3 7.2 0.5 1.0 3.7 12.4 2.1 3.1 26.4 1950-59 15.5 1.5 0.5 17.5 7.1 0.4 1.3 3.5 12.5 2.4 3.0 22.6 1960-69 16.2 2.2 0.5 18.9 6.1 0.7 1.6 3.1 11.6 2.1 3.0 21.1 1970-74 14.7 2.7 0.6 18.0 5.2 1.3 2.0 2.8 11.4 1.9 3.1 19.5 1975-84 13.1 3.1 0.6 16.7 3.7 1.7 2.6 2.6 10.6 1.7 3.2 21.0 1985-94 10.2 3.8 0.6 14.6 2.2 2.1 3.1 2.7 10.1 1.4 3.2 23.6 1995 8.9 4.2 0.6 13.7 1.6 2.1 3.2 2.7 9.6 1.3 3.0 24.6 1996 8.6 4.3 0.6 13.4 1.6 2.1 3.3 2.7 9.6 1.3 3.0 25.2 1997 8.4 4.3 0.6 13.3 1.5 2.1 3.3 2.7 9.6 1.3 3.1 25.2 1998 8.7 4.3 0.6 13.6 1.5 2.0 3.3 2.7 9.5 1.4 3.1 25.0 1999 8.6 4.6 0.6 13.8 1.5 2.0 3.4 2.6 9.4 1.4 3.2 24.6 2000 8.1 4.4 0.6 13.1 1.4 1.9 3.3 2.5 9.0 1.3 3.0 23.9 2001 8.0 4.3 0.6 12.9 1.4 1.8 3.3 2.2 8.7 1.4 3.0 23.9 2002 8.8 4.4 0.5 13.8 1.3 1.7 3.3 2.1 8.5 1.3 3.0 23.1 2003 8.7 4.5 0.6 13.8 1.3 1.7 3.3 2.2 8.5 1.4 3.1 23.4 2004 8.0 4.6 0.6 13.3 1.2 1.7 3.4 2.3 8.7 1.4 3.1 23.4 2005 10.1 4.6 0.6 15.2 1.2 1.7 3.4 1.3 7.6 1.3 2.9 22.9 Center for Nutrition Policy and Promotion/USDA 15
Table 4. Food Energy Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 0.2 2.7 2.9 4.0 0.9 0.4 1.3 6.5 4.4 0.6 3.1 3.8 0.7 12.6 12.9 0.3 1920-29 0.3 2.8 3.1 3.5 0.9 0.4 1.4 6.1 4.6 0.7 2.7 4.2 1.4 13.5 16.4 0.5 1930-39 0.5 2.7 3.1 3.1 0.9 0.4 1.5 6.0 4.8 0.7 3.4 4.2 2.0 15.1 16.8 0.6 1940-49 0.7 2.5 3.2 2.9 0.8 0.5 1.6 5.8 3.4 1.1 3.2 4.3 2.3 14.3 15.7 0.6 1950-59 0.8 2.4 3.1 2.7 0.5 0.5 1.5 5.2 2.5 2.3 3.8 3.8 3.4 15.9 17.2 0.6 1960-69 0.7 2.1 2.8 2.8 0.4 0.5 1.4 5.1 1.8 2.8 5.1 2.2 4.8 16.8 17.8 0.7 1970-74 1.0 2.0 3.0 2.7 0.4 0.6 1.8 5.5 1.4 3.1 5.9 1.3 6.5 18.2 18.6 0.9 1975-84 1.1 2.2 3.3 2.7 0.4 0.6 1.8 5.4 1.2 3.1 6.2 1.1 7.6 19.2 18.0 0.8 1985-94 0.9 2.4 3.4 2.5 0.4 0.6 1.6 5.1 1.2 2.7 7.0 0.8 8.1 19.8 18.0 0.9 1995 0.9 2.3 3.3 2.6 0.4 0.6 1.6 5.2 1.1 2.3 6.8 1.0 8.0 19.1 19.2 0.9 1996 1.0 2.4 3.4 2.7 0.4 0.6 1.6 5.3 1.0 2.2 6.6 1.1 7.7 18.7 19.1 1.0 1997 1.0 2.4 3.4 2.5 0.5 0.6 1.6 5.2 1.0 2.1 6.2 0.9 8.5 18.6 19.4 0.9 1998 1.1 2.3 3.4 2.5 0.4 0.6 1.6 5.1 1.1 2.0 6.1 1.2 8.1 18.5 19.5 1.0 1999 1.0 2.4 3.4 2.5 0.4 0.6 1.6 5.1 1.1 1.9 6.2 1.3 8.4 18.9 19.4 1.0 2000 1.0 2.2 3.2 2.4 0.4 0.6 1.4 4.8 1.0 1.9 8.9 1.4 9.5 22.6 18.2 1.0 2001 1.0 2.2 3.2 2.4 0.4 0.5 1.4 4.7 1.0 1.6 9.2 1.2 10.1 23.1 18.2 1.0 2002 0.8 2.1 3.0 2.3 0.3 0.5 1.4 4.6 1.0 1.5 9.3 1.3 11.0 24.0 17.7 1.0 2003 0.9 2.2 3.1 2.4 0.4 0.5 1.4 4.7 1.0 1.2 9.2 1.4 11.2 24.0 17.2 1.0 2004 0.9 2.2 3.1 2.3 0.4 0.6 1.4 4.7 1.0 1.2 9.2 1.4 11.2 23.9 17.4 1.1 2005 0.8 2.1 2.9 2.2 0.4 0.6 1.4 4.4 1.0 0.9 10.7 1.5 10.5 24.7 17.0 1.1 16 Nutrient Content of the U.S. Food Supply, 2005
Table 5. Carbohydrate Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 0.1 0.0 0.0 0.1 2.5 0.7 0.0 0.7 4.0 0.1 2.1 54.7 1920-29 0.1 0.0 0.0 0.1 2.9 0.6 0.0 0.9 4.4 0.1 1.9 47.4 1930-39 0.1 0.0 0.0 0.1 3.1 0.6 0.0 1.2 4.9 0.1 2.3 44.6 1940-49 0.1 0.0 0.0 0.1 4.0 0.5 0.0 1.7 6.3 0.1 2.4 42.5 1950-59 0.1 0.0 0.0 0.1 4.3 0.5 0.1 2.1 6.8 0.2 2.3 38.0 1960-69 0.1 0.0 0.0 0.1 3.8 0.7 0.1 2.1 6.7 0.1 2.2 36.3 1970-74 0.1 0.0 0.0 0.1 3.4 1.2 0.1 2.1 6.8 0.1 2.2 33.4 1975-84 0.1 0.0 0.0 0.1 2.4 1.5 0.1 2.0 6.1 0.1 2.2 35.4 1985-94 0.0 0.0 0.0 0.1 1.4 1.8 0.2 2.0 5.3 0.1 2.1 38.4 1995 0.0 0.0 0.0 0.1 1.0 1.8 0.2 1.9 4.9 0.1 2.1 38.6 1996 0.0 0.0 0.0 0.1 0.9 1.8 0.2 1.9 4.8 0.1 2.0 39.1 1997 0.0 0.0 0.0 0.1 0.9 1.8 0.2 1.9 4.7 0.1 2.0 38.9 1998 0.0 0.0 0.0 0.1 0.9 1.7 0.2 1.8 4.7 0.1 2.0 38.8 1999 0.0 0.0 0.0 0.1 0.9 1.7 0.2 1.7 4.5 0.1 2.1 38.5 2000 0.0 0.0 0.0 0.1 0.9 1.7 0.2 1.8 4.6 0.1 2.0 39.2 2001 0.0 0.0 0.0 0.1 0.9 1.6 0.2 1.8 4.5 0.1 2.0 39.4 2002 0.0 0.0 0.0 0.1 0.9 1.7 0.2 1.8 4.5 0.1 2.0 39.4 2003 0.0 0.0 0.0 0.1 0.9 1.7 0.2 1.9 4.6 0.1 2.0 39.8 2004 0.0 0.0 0.0 0.1 0.8 1.7 0.2 1.9 4.6 0.1 1.9 39.7 2005 0.0 0.0 0.0 0.1 0.8 1.7 0.2 1.6 4.3 0.1 1.9 40.0 Center for Nutrition Policy and Promotion/USDA 17
Table 5. Carbohydrate Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 0.4 4.8 5.2 6.3 1.4 0.6 1.9 10.2 0.0 0.0 0.0 0.0 0.0 0.0 23.2 0.5 1920-29 0.6 5.0 5.6 5.6 1.4 0.6 2.2 9.7 0.0 0.0 0.0 0.0 0.0 0.0 30.1 0.7 1930-39 0.9 4.9 5.8 5.2 1.5 0.7 2.4 9.7 0.0 0.0 0.0 0.0 0.0 0.0 31.7 0.9 1940-49 1.4 4.8 6.2 5.0 1.3 0.9 2.7 10.0 0.0 0.0 0.0 0.0 0.0 0.0 31.4 1.0 1950-59 1.5 4.7 6.3 4.9 0.9 0.9 2.6 9.4 0.0 0.0 0.0 0.0 0.0 0.0 35.9 1.0 1960-69 1.5 4.3 5.8 5.2 0.8 0.9 2.6 9.5 0.0 0.0 0.0 0.0 0.0 0.0 38.1 1.1 1970-74 1.9 4.1 6.1 5.1 0.8 1.2 3.3 10.3 0.0 0.0 0.0 0.0 0.0 0.0 39.6 1.3 1975-84 2.1 4.4 6.5 4.9 0.7 1.2 3.2 10.0 0.0 0.0 0.0 0.0 0.0 0.0 38.3 1.2 1985-94 1.8 4.7 6.5 4.5 0.7 1.1 2.8 9.1 0.0 0.0 0.0 0.0 0.0 0.0 37.2 1.3 1995 1.7 4.3 6.0 4.4 0.7 1.1 2.8 8.9 0.0 0.0 0.0 0.0 0.0 0.0 38.2 1.2 1996 1.8 4.3 6.1 4.5 0.7 1.1 2.7 9.0 0.0 0.0 0.0 0.0 0.0 0.0 37.5 1.3 1997 1.8 4.3 6.1 4.3 0.8 1.1 2.7 8.7 0.0 0.0 0.0 0.0 0.0 0.0 38.1 1.3 1998 2.0 4.2 6.1 4.2 0.6 1.1 2.6 8.6 0.0 0.0 0.0 0.0 0.0 0.0 38.3 1.4 1999 1.8 4.4 6.1 4.2 0.6 1.1 2.7 8.6 0.0 0.0 0.0 0.0 0.0 0.0 38.6 1.4 2000 1.9 4.2 6.0 4.2 0.8 1.0 2.5 8.5 0.0 0.0 0.0 0.0 0.0 0.0 38.0 1.4 2001 1.9 4.1 6.0 4.3 0.7 1.0 2.5 8.5 0.0 0.0 0.0 0.0 0.0 0.0 37.9 1.4 2002 1.7 4.2 5.9 4.2 0.6 1.1 2.6 8.4 0.0 0.0 0.0 0.0 0.0 0.0 38.2 1.4 2003 1.8 4.3 6.0 4.4 0.7 1.1 2.6 8.7 0.0 0.0 0.0 0.0 0.0 0.0 37.1 1.5 2004 1.7 4.3 6.1 4.3 0.7 1.1 2.6 8.7 0.0 0.0 0.0 0.0 0.0 0.0 37.3 1.6 2005 1.7 4.2 5.9 4.1 0.7 1.1 2.5 8.4 0.0 0.0 0.0 0.0 0.0 0.0 37.6 1.7 18 Nutrient Content of the U.S. Food Supply, 2005
Table 6. Fiber Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 10.0 49.2 1920-29 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 10.0 44.0 1930-39 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 11.8 39.8 1940-49 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 12.8 36.3 1950-59 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.2 0.0 14.0 33.7 1960-69 0.0 0.0 0.0 0.0 0.3 0.1 0.0 0.0 0.4 0.0 14.5 33.0 1970-74 0.0 0.0 0.0 0.0 0.4 0.1 0.0 0.0 0.4 0.0 14.5 29.6 1975-84 0.0 0.0 0.0 0.0 0.3 0.2 0.0 0.0 0.4 0.0 14.9 31.4 1985-94 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.0 14.0 35.1 1995 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.0 14.1 36.0 1996 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.0 13.4 35.6 1997 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.0 13.9 35.5 1998 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.0 13.7 35.2 1999 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.3 0.0 14.0 34.9 2000 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.4 0.0 14.0 35.3 2001 0.0 0.0 0.0 0.0 0.1 0.2 0.0 0.0 0.4 0.0 13.6 36.3 2002 0.0 0.0 0.0 0.0 0.2 0.3 0.0 0.0 0.4 0.0 13.7 36.3 2003 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.4 0.0 13.4 35.8 2004 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.4 0.0 13.0 35.3 2005 0.0 0.0 0.0 0.0 0.1 0.3 0.0 0.0 0.4 0.0 12.9 35.5 Center for Nutrition Policy and Promotion/USDA 19
Table 6. Fiber Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 1.3 11.4 12.8 9.7 3.5 2.3 10.1 25.6 0.0 0.0 0.0 0.0 0.0 0.0 0.0 2.4 1920-29 2.1 11.8 13.8 9.0 4.2 2.2 12.2 27.6 0.0 0.0 0.0 0.0 0.0 0.0 0.0 4.5 1930-39 3.0 11.2 14.1 8.2 4.6 2.5 13.0 28.4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 5.8 1940-49 4.3 10.5 14.8 8.0 4.7 3.2 13.8 29.7 0.0 0.0 0.0 0.0 0.0 0.0 0.0 6.4 1950-59 3.6 11.1 14.7 8.5 4.0 3.6 14.2 30.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 6.8 1960-69 2.9 10.3 13.2 9.3 3.7 3.6 13.9 30.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 8.4 1970-74 2.9 9.7 12.6 8.8 3.8 4.3 15.2 32.2 0.0 0.0 0.0 0.0 0.0 0.0 0.0 10.7 1975-84 2.7 10.0 12.8 8.3 3.7 4.3 14.7 30.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 9.6 1985-94 2.2 9.6 11.9 7.3 3.6 3.9 12.3 27.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 11.6 1995 2.2 8.9 11.1 7.3 4.1 4.0 12.0 27.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 11.0 1996 2.3 8.9 11.1 7.4 4.3 3.9 11.7 27.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 12.2 1997 2.4 9.0 11.5 7.0 4.5 3.8 11.8 27.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 11.8 1998 2.5 8.9 11.4 7.0 3.8 3.9 11.6 26.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13.0 1999 1.9 9.2 11.1 6.9 3.8 3.8 11.9 26.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13.2 2000 2.2 8.9 11.2 7.0 4.2 3.8 11.0 25.9 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13.3 2001 2.3 8.7 11.0 7.1 3.8 3.6 10.8 25.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13.4 2002 2.2 8.8 11.0 6.8 3.7 3.9 11.0 25.4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13.1 2003 2.3 8.8 11.1 7.0 3.9 3.8 10.9 25.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13.7 2004 2.2 8.9 11.1 6.8 3.9 3.8 10.9 25.4 0.0 0.0 0.0 0.0 0.0 0.0 0.0 14.8 2005 2.2 8.8 10.9 6.4 3.7 3.9 10.6 24.7 0.0 0.0 0.0 0.0 0.0 0.0 0.0 15.6 20 Nutrient Content of the U.S. Food Supply, 2005
Table 7. Protein Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 24.2 3.1 2.6 30.0 9.1 2.5 1.4 1.4 14.5 5.2 4.9 36.7 1920-29 24.0 3.2 2.8 30.1 10.4 2.3 1.7 2.4 16.8 5.8 4.8 32.9 1930-39 23.3 3.4 2.6 29.4 11.0 2.1 2.0 3.6 18.8 5.7 5.7 30.4 1940-49 25.4 4.3 2.3 32.0 12.4 1.7 2.4 4.7 21.3 6.1 5.7 25.5 1950-59 26.7 5.0 2.8 34.5 12.6 1.2 3.5 5.6 22.9 6.9 5.4 21.6 1960-69 27.9 7.1 2.8 37.8 10.9 1.9 4.2 5.3 22.3 6.0 5.5 20.0 1970-74 28.5 8.2 3.0 39.7 9.2 3.3 5.1 4.7 22.3 5.3 5.6 17.9 1975-84 26.4 9.5 3.2 39.1 6.8 4.1 6.5 3.8 21.1 4.8 6.4 19.4 1985-94 23.3 12.0 3.5 38.7 4.0 5.1 7.6 3.7 20.4 4.0 6.3 21.6 1995 22.5 13.2 3.4 39.2 2.9 5.3 7.9 3.7 19.8 3.8 6.2 22.3 1996 21.7 13.3 3.3 38.4 2.9 5.2 7.9 3.8 19.8 3.7 6.1 22.8 1997 21.4 13.5 3.3 38.3 2.8 5.2 8.0 3.8 19.8 3.8 6.2 22.9 1998 22.0 13.5 3.3 38.8 2.7 5.1 8.0 3.8 19.5 3.8 6.1 22.6 1999 21.9 14.2 3.3 39.4 2.7 4.9 8.1 3.4 19.1 3.9 6.3 22.1 2000 21.3 14.3 3.4 39.0 2.6 4.8 8.3 3.5 19.2 3.9 6.2 22.5 2001 21.2 14.1 3.4 38.7 2.6 4.7 8.6 3.6 19.5 4.0 6.1 22.7 2002 21.3 14.7 3.3 39.4 2.6 4.7 8.7 3.4 19.3 4.1 6.1 22.3 2003 20.7 14.8 3.6 39.2 2.5 4.6 8.6 3.5 19.2 4.0 6.2 22.3 2004 21.0 14.9 3.7 39.6 2.4 4.5 8.8 3.8 19.4 4.0 6.1 21.9 2005 24.2 14.6 3.5 42.3 2.2 4.4 8.6 2.9 18.1 3.9 5.8 21.3 Center for Nutrition Policy and Promotion/USDA 21
Table 7. Protein Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 0.2 0.9 1.1 3.7 0.6 0.5 2.1 6.9 0.2 0.0 0.0 0.0 0.0 0.2 0.0 0.7 1920-29 0.2 1.0 1.3 3.3 0.7 0.5 2.5 7.0 0.2 0.0 0.0 0.0 0.0 0.2 0.0 1.1 1930-39 0.4 1.0 1.4 3.0 0.8 0.6 2.8 7.1 0.2 0.0 0.0 0.0 0.0 0.2 0.0 1.3 1940-49 0.5 0.9 1.4 2.6 0.7 0.6 2.6 6.5 0.1 0.0 0.0 0.0 0.0 0.2 0.0 1.4 1950-59 0.5 0.8 1.3 2.4 0.5 0.6 2.4 5.9 0.1 0.1 0.0 0.0 0.0 0.2 0.0 1.3 1960-69 0.4 0.7 1.2 2.4 0.4 0.5 2.2 5.6 0.1 0.1 0.0 0.0 0.0 0.2 0.0 1.5 1970-74 0.5 0.7 1.2 2.4 0.4 0.6 2.5 5.9 0.1 0.1 0.0 0.0 0.0 0.2 0.0 1.7 1975-84 0.6 0.7 1.3 2.4 0.4 0.7 2.5 6.0 0.0 0.1 0.0 0.0 0.0 0.2 0.0 1.6 1985-94 0.5 0.8 1.3 2.2 0.4 0.6 2.3 5.6 0.0 0.1 0.0 0.0 0.0 0.2 0.0 1.9 1995 0.5 0.7 1.2 2.3 0.5 0.7 2.3 5.8 0.0 0.1 0.0 0.0 0.0 0.1 0.0 1.7 1996 0.5 0.7 1.3 2.4 0.5 0.6 2.3 5.9 0.0 0.1 0.0 0.0 0.0 0.1 0.0 1.9 1997 0.6 0.8 1.3 2.3 0.5 0.6 2.3 5.8 0.0 0.1 0.0 0.0 0.0 0.1 0.0 1.9 1998 0.6 0.7 1.3 2.2 0.5 0.7 2.3 5.7 0.0 0.1 0.0 0.0 0.0 0.1 0.0 2.1 1999 0.5 0.8 1.3 2.2 0.5 0.6 2.4 5.7 0.0 0.1 0.0 0.0 0.0 0.1 0.0 2.0 2000 0.5 0.7 1.3 2.2 0.6 0.6 2.1 5.6 0.0 0.1 0.0 0.0 0.0 0.1 0.0 2.1 2001 0.6 0.7 1.3 2.3 0.5 0.6 2.1 5.5 0.0 0.1 0.0 0.0 0.0 0.1 0.0 2.1 2002 0.5 0.7 1.2 2.2 0.5 0.6 2.1 5.4 0.0 0.1 0.0 0.0 0.0 0.1 0.0 2.0 2003 0.5 0.7 1.3 2.3 0.5 0.6 2.2 5.6 0.0 0.1 0.0 0.0 0.0 0.1 0.0 2.1 2004 0.5 0.7 1.2 2.2 0.5 0.6 2.1 5.5 0.0 0.0 0.0 0.0 0.0 0.1 0.0 2.2 2005 0.5 0.7 1.2 2.0 0.5 0.6 2.0 5.2 0.0 0.0 0.0 0.0 0.0 0.1 0.0 2.3 22 Nutrient Content of the U.S. Food Supply, 2005
Table 8. Fat Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 32.3 1.5 0.7 34.5 8.4 0.2 1.3 4.8 14.8 3.3 2.2 4.0 1920-29 29.9 1.4 0.6 31.9 8.8 0.2 1.4 6.2 16.7 3.4 2.7 3.3 1930-39 27.3 1.4 0.5 29.3 8.8 0.2 1.6 6.6 17.2 3.1 3.0 2.8 1940-49 30.2 1.8 0.5 32.5 10.1 0.2 1.8 6.1 18.2 3.4 3.5 2.3 1950-59 30.3 2.1 0.5 32.8 9.3 0.2 2.2 4.8 16.6 3.7 3.3 1.8 1960-69 30.9 3.1 0.4 34.4 7.7 0.3 2.6 3.8 14.4 3.1 3.6 1.6 1970-74 26.8 4.1 0.4 31.3 6.3 0.8 3.2 3.1 13.5 2.9 3.7 1.5 1975-84 23.8 4.6 0.4 28.7 4.5 1.1 4.3 3.1 13.0 2.6 3.8 2.0 1985-94 18.4 5.9 0.3 24.6 2.7 1.5 5.4 3.3 12.9 2.2 4.0 2.5 1995 16.2 6.9 0.4 23.4 2.1 1.5 6.0 3.4 13.0 2.2 3.7 2.8 1996 16.0 7.0 0.4 23.4 2.1 1.5 6.1 3.5 13.1 2.2 3.8 2.8 1997 15.7 7.2 0.3 23.2 2.0 1.4 6.2 3.6 13.2 2.3 4.0 2.7 1998 16.1 7.2 0.3 23.6 1.9 1.4 6.2 3.6 13.1 2.3 4.0 2.7 1999 15.8 7.5 0.3 23.6 1.9 1.3 6.2 3.6 12.9 2.3 4.1 2.7 2000 13.8 6.7 0.3 20.7 1.7 1.1 5.6 3.1 11.5 2.0 3.5 2.4 2001 13.5 6.5 0.3 20.4 1.6 1.1 5.6 2.3 10.6 2.1 3.7 2.4 2002 15.0 6.4 0.3 21.7 1.5 1.0 5.4 2.2 10.0 2.0 3.5 2.2 2003 14.8 6.5 0.3 21.6 1.5 1.0 5.4 2.2 10.0 2.0 3.8 2.3 2004 13.1 6.8 0.3 20.2 1.4 1.0 5.6 2.3 10.4 2.0 4.0 2.3 2005 16.5 6.5 0.3 23.3 1.3 1.0 5.3 0.6 8.3 1.9 3.5 2.2 Center for Nutrition Policy and Promotion/USDA 23
Table 8. Fat Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 0.0 0.5 0.5 0.1 0.1 0.1 0.3 0.6 14.1 1.8 9.9 11.8 2.2 39.8 0.0 0.3 1920-29 0.0 0.5 0.5 0.1 0.1 0.1 0.3 0.6 13.8 1.9 8.1 12.5 4.1 40.5 0.0 0.4 1930-39 0.0 0.4 0.5 0.1 0.1 0.1 0.3 0.6 13.8 1.9 9.9 11.8 5.6 43.0 0.0 0.5 1940-49 0.1 0.4 0.4 0.1 0.1 0.1 0.3 0.6 9.2 3.0 8.6 11.4 6.3 38.5 0.0 0.5 1950-59 0.0 0.4 0.4 0.1 0.1 0.1 0.3 0.5 6.5 5.9 9.8 9.5 8.7 40.4 0.0 0.5 1960-69 0.0 0.3 0.4 0.1 0.0 0.1 0.2 0.4 4.6 7.0 12.6 5.4 11.9 41.6 0.0 0.6 1970-74 0.1 0.3 0.4 0.1 0.0 0.1 0.3 0.5 3.4 7.7 14.7 3.3 16.3 45.4 0.0 0.8 1975-84 0.1 0.4 0.5 0.1 0.0 0.1 0.3 0.5 3.1 7.6 15.6 2.6 19.1 48.1 0.0 0.8 1985-94 0.0 0.5 0.5 0.1 0.0 0.1 0.3 0.5 3.1 7.0 18.3 2.1 21.3 51.7 0.0 1.0 1995 0.0 0.5 0.5 0.1 0.1 0.1 0.3 0.6 3.2 6.2 18.7 2.6 22.2 52.9 0.0 1.0 1996 0.1 0.5 0.6 0.1 0.1 0.1 0.3 0.6 2.9 6.2 18.6 2.9 21.8 52.4 0.0 1.2 1997 0.1 0.5 0.6 0.1 0.1 0.1 0.3 0.6 2.8 5.8 17.5 2.4 23.9 52.4 0.0 1.1 1998 0.1 0.5 0.5 0.1 0.1 0.1 0.3 0.6 3.0 5.6 17.3 3.2 22.9 51.9 0.0 1.2 1999 0.0 0.5 0.6 0.1 0.1 0.1 0.3 0.6 3.1 5.2 17.1 3.5 23.3 52.1 0.0 1.2 2000 0.0 0.5 0.5 0.1 0.1 0.1 0.2 0.5 2.6 4.7 22.7 3.4 24.2 57.7 0.0 1.1 2001 0.0 0.5 0.5 0.1 0.0 0.1 0.2 0.5 2.6 4.1 23.5 3.0 25.6 58.8 0.0 1.1 2002 0.0 0.5 0.5 0.1 0.0 0.1 0.2 0.4 2.4 3.5 22.6 3.2 26.9 58.6 0.0 1.0 2003 0.0 0.5 0.5 0.1 0.0 0.1 0.2 0.4 2.5 2.9 22.3 3.4 27.3 58.4 0.0 1.0 2004 0.0 0.5 0.6 0.1 0.1 0.1 0.2 0.5 2.5 2.9 22.6 3.3 27.7 59.0 0.0 1.1 2005 0.0 0.5 0.5 0.1 0.0 0.1 0.2 0.4 2.4 2.1 25.6 3.5 25.1 58.8 0.0 1.1 24 Nutrient Content of the U.S. Food Supply, 2005
Table 9. Saturated Fatty Acids Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 30.3 1.0 0.3 31.5 12.5 0.3 2.0 7.1 22.0 2.5 0.9 1.6 1920-29 27.5 0.9 0.3 28.7 13.0 0.3 2.2 9.2 24.6 2.5 1.3 1.3 1930-39 25.2 0.9 0.2 26.4 13.0 0.3 2.4 9.7 25.3 2.3 1.5 1.1 1940-49 29.0 1.3 0.2 30.4 15.4 0.3 2.8 9.3 27.8 2.6 1.6 1.0 1950-59 30.1 1.5 0.2 31.8 14.7 0.3 3.6 7.6 26.1 2.9 1.9 0.8 1960-69 32.3 2.3 0.2 34.8 12.5 0.5 4.3 6.2 23.6 2.5 2.0 0.7 1970-74 31.0 3.3 0.2 34.6 11.3 1.4 5.9 5.6 24.2 2.6 2.1 0.7 1975-84 27.7 3.9 0.2 31.8 8.3 2.1 8.2 5.8 24.3 2.4 2.0 1.2 1985-94 21.8 5.2 0.2 27.1 5.1 2.8 10.5 6.3 24.7 2.1 2.2 1.6 1995 19.3 6.1 0.2 25.6 4.0 2.8 11.8 6.6 25.3 2.1 2.2 1.8 1996 19.1 6.2 0.2 25.6 4.0 2.8 12.1 6.7 25.6 2.2 2.3 1.8 1997 19.0 6.4 0.2 25.7 3.9 2.8 12.4 7.1 26.2 2.2 2.4 1.8 1998 19.2 6.3 0.2 25.7 3.7 2.6 12.1 7.0 25.5 2.2 2.5 1.7 1999 18.7 6.6 0.2 25.5 3.6 2.5 12.2 6.8 25.1 2.2 2.4 1.7 2000 16.8 6.1 0.2 23.1 3.3 2.3 11.3 6.2 23.1 2.0 2.2 1.6 2001 17.0 6.0 0.2 23.2 3.3 2.2 11.7 4.6 21.7 2.1 2.3 1.6 2002 18.8 6.0 0.2 25.0 3.0 2.0 11.2 4.4 20.7 2.0 2.2 1.5 2003 18.5 6.0 0.2 24.8 3.0 2.0 11.2 4.5 20.7 2.0 2.3 1.5 2004 16.5 6.3 0.2 23.0 2.9 2.1 11.7 4.6 21.3 2.0 2.4 1.6 2005 20.3 5.9 0.2 26.4 2.6 2.0 10.8 1.2 16.6 1.9 2.1 1.4 Center for Nutrition Policy and Promotion/USDA 25
Table 9. Saturated Fatty Acids Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 0.0 0.2 0.2 0.1 0.0 0.0 0.1 0.2 21.0 1.4 5.9 11.1 1.4 40.7 0.0 0.3 1920-29 0.0 0.2 0.2 0.1 0.0 0.0 0.1 0.2 20.4 1.3 4.8 11.6 2.5 40.7 0.0 0.5 1930-39 0.0 0.2 0.2 0.0 0.0 0.0 0.1 0.2 20.3 1.1 5.9 10.9 4.2 42.3 0.0 0.6 1940-49 0.0 0.2 0.2 0.0 0.0 0.0 0.1 0.2 14.0 1.6 5.3 11.0 3.7 35.5 0.0 0.6 1950-59 0.0 0.2 0.2 0.0 0.0 0.0 0.1 0.2 10.2 3.0 6.8 9.5 6.0 35.6 0.0 0.6 1960-69 0.0 0.2 0.2 0.0 0.0 0.0 0.1 0.2 7.5 3.8 10.0 5.6 8.3 35.3 0.0 0.6 1970-74 0.0 0.2 0.2 0.1 0.0 0.0 0.1 0.2 6.2 4.5 12.4 3.7 7.7 34.5 0.0 0.9 1975-84 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.8 4.5 14.1 3.3 9.2 36.9 0.0 0.9 1985-94 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.9 4.1 16.4 2.9 11.2 40.5 0.0 1.2 1995 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.3 6.1 3.7 16.2 3.9 11.4 41.2 0.0 1.2 1996 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.3 5.6 3.6 16.0 4.4 10.9 40.5 0.0 1.4 1997 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.3 5.5 3.4 15.2 3.6 12.1 39.8 0.0 1.3 1998 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.3 5.8 3.3 14.6 4.7 12.0 40.4 0.0 1.4 1999 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.3 5.9 3.0 14.4 5.2 12.5 41.1 0.0 1.4 2000 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.2 2.9 19.6 5.3 13.3 46.2 0.0 1.3 2001 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.3 2.5 20.5 4.6 14.3 47.2 0.0 1.3 2002 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.0 2.2 19.8 4.9 15.1 46.9 0.0 1.1 2003 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.0 1.8 19.5 5.3 15.3 47.0 0.0 1.2 2004 0.0 0.3 0.3 0.1 0.0 0.0 0.1 0.2 5.2 1.8 20.0 5.2 15.5 47.7 0.0 1.4 2005 0.0 0.3 0.3 0.0 0.0 0.0 0.1 0.2 4.8 1.3 21.6 5.2 16.6 49.6 0.0 1.4 26 Nutrient Content of the U.S. Food Supply, 2005
Table 10. Monounsaturated Fatty Acids Contributed from Major Food Groups to the U.S. Food Supply, Selected Years Meat, poultry, and fish Dairy products Whole Lowfat Legumes, Grain Year Meat Poultry Fish Total milk milk Cheese Other Total Eggs nuts & soy products 1909-19 37.3 1.5 0.7 39.6 6.2 0.1 1.0 3.5 10.8 3.2 2.4 1.7 1920-29 35.1 1.5 0.6 37.1 6.6 0.1 1.0 4.7 12.4 3.3 2.9 1.4 1930-39 32.1 1.5 0.5 34.1 6.6 0.1 1.2 5.0 12.9 3.1 3.2 1.2 1940-49 35.1 1.8 0.4 37.3 7.4 0.1 1.3 4.6 13.4 3.3 3.8 0.9 1950-59 34.7 2.1 0.4 37.3 6.8 0.1 1.6 3.6 12.1 3.6 3.5 0.7 1960-69 35.6 3.2 0.3 39.1 5.6 0.2 1.8 2.8 10.5 3.0 3.9 0.6 1970-74 30.4 4.2 0.3 34.9 4.6 0.5 2.3 2.3 9.7 2.7 4.1 0.6 1975-84 26.2 4.6 0.3 31.2 3.2 0.8 3.0 2.2 9.3 2.4 4.2 1.1 1985-94 20.6 5.7 0.3 26.6 1.8 1.0 3.7 2.3 8.8 2.0 4.3 1.3 1995 19.1 6.6 0.3 26.0 1.4 1.0 4.0 2.3 8.6 2.0 3.8 1.5 1996 18.8 6.7 0.3 25.7 1.4 1.0 4.0 2.3 8.7 2.0 4.0 1.5 1997 18.5 6.8 0.3 25.6 1.3 0.9 4.1 2.4 8.8 2.0 4.1 1.4 1998 19.1 6.8 0.3 26.2 1.3 0.9 4.1 2.5 8.8 2.0 4.2 1.4 1999 18.8 7.1 0.3 26.2 1.3 0.9 4.1 2.4 8.7 2.1 4.3 1.4 2000 15.8 6.2 0.2 22.3 1.1 0.7 3.6 2.1 7.5 1.8 3.5 1.2 2001 15.5 6.0 0.3 21.7 1.0 0.7 3.6 1.5 6.8 1.8 3.7 1.2 2002 16.8 5.9 0.2 22.9 1.0 0.6 3.5 1.4 6.5 1.7 3.6 1.1 2003 16.6 6.0 0.3 22.8 1.0 0.6 3.4 1.4 6.5 1.7 3.9 1.2 2004 15.1 6.3 0.3 21.7 0.9 0.7 3.6 1.5 6.7 1.7 4.1 1.2 2005 17.7 5.9 0.2 23.8 0.8 0.6 3.3 0.4 5.2 1.6 3.5 1.1 Center for Nutrition Policy and Promotion/USDA 27
Table 10. Monounsaturated Fatty Acids Contributed from Major Food Groups to the U.S. Food Supply, Selected Years (cont d) Fruits Vegetables Fats and oils Dark Salad, green/ Lard & cooking Sugars Non- White deep Marg- Short- beef & other & Miscel- Year Citrus citrus Total potatoes yellow Tomatoes Other Total Butter arine ening tallow edible oils Total sweeteners laneous 1909-19 0.0 0.2 0.2 0.0 0.0 0.1 0.1 0.2 10.4 1.9 14.3 13.6 1.6 41.8 0.0 0.2 1920-29 0.0 0.3 0.3 0.0 0.0 0.0 0.1 0.2 10.3 2.2 11.9 14.6 3.0 42.1 0.0 0.4 1930-39 0.0 0.3 0.3 0.0 0.0 0.0 0.1 0.2 10.3 2.2 14.5 13.8 3.8 44.7 0.0 0.5 1940-49 0.0 0.3 0.3 0.0 0.0 0.0 0.1 0.2 6.8 3.4 12.4 13.2 4.4 40.2 0.0 0.5 1950-59 0.0 0.4 0.4 0.0 0.0 0.0 0.1 0.1 4.7 6.6 13.6 10.9 6.2 42.0 0.0 0.4 1960-69 0.0 0.4 0.4 0.0 0.0 0.0 0.1 0.1 3.4 7.6 16.9 6.2 7.8 41.9 0.0 0.5 1970-74 0.0 0.4 0.4 0.0 0.0 0.0 0.1 0.2 2.5 8.2 19.4 3.7 12.8 46.6 0.0 0.8 1975-84 0.0 0.5 0.5 0.0 0.0 0.0 0.1 0.2 2.2 8.0 22.1 2.9 15.1 50.4 0.0 0.7 1985-94 0.0 0.5 0.5 0.0 0.0 0.0 0.1 0.2 2.2 7.0 26.7 2.1 17.3 55.3 0.0 0.9 1995 0.0 0.5 0.5 0.0 0.0 0.0 0.1 0.2 2.1 5.9 27.5 2.6 18.5 56.6 0.0 0.9 1996 0.0 0.6 0.6 0.0 0.0 0.0 0.1 0.2 2.0 5.9 27.4 2.9 18.2 56.4 0.0 1.0 1997 0.0 0.5 0.6 0.0 0.0 0.0 0.1 0.2 1.9 5.5 25.9 2.4 20.5 56.2 0.0 1.0 1998 0.0 0.5 0.5 0.0 0.0 0.0 0.1 0.2 2.0 5.3 25.7 3.2 19.4 55.6 0.0 1.1 1999 0.0 0.6 0.6 0.0 0.0 0.0 0.1 0.2 2.1 5.0 25.6 3.4 19.5 55.6 0.0 1.0 2000 0.0 0.5 0.5 0.0 0.0 0.0 0.1 0.1 1.7 4.4 32.9 3.3 19.9 62.3 0.0 0.9 2001 0.0 0.6 0.6 0.0 0.0 0.0 0.1 0.1 1.7 3.8 34.0 2.9 20.9 63.2 0.0 0.9 2002 0.0 0.5 0.5 0.0 0.0 0.0 0.1 0.1 1.6 3.3 32.8 3.1 22.0 62.7 0.0 0.9 2003 0.0 0.6 0.6 0.0 0.0 0.0 0.1 0.1 1.6 2.7 32.5 3.3 22.3 62.4 0.0 0.8 2004 0.0 0.6 0.6 0.0 0.0 0.0 0.1 0.1 1.7 2.7 32.7 3.2 22.7 63.0 0.0 0.9 2005 0.0 0.6 0.6 0.0 0.0 0.0 0.1 0.1 1.6 1.9 36.7 3.3 19.7 63.2 0.0 0.9 28 Nutrient Content of the U.S. Food Supply, 2005